Fish soup with fennel

Ingredients for 2 servings:

• 300 g cod fillet(s), diced into bite-sized pieces
• 5 shrimp(s) in the shell
• 250 g fennel bulb(s), cut into approx. 2 x 2 cm cubes
• 250 g potatoes, cut into approx. 1 cm cubes
• 200 g cocktail tomatoes, quartered
• 1 onion(s)
• 1 small bay leaf
• 1 allspice berry
• salt and pepper
• lemon juice
• 150 ml dry white wine
• ¼ liter vegetable broth, instant
• 1 dash of cream
• Butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

simple, delicious and quick to prepare

Melt a knob of butter, sauté the onion, and deglaze with stock and wine. Add the fennel and potatoes, along with the bay leaf and allspice. Simmer for 15 minutes, then add the tomatoes and shrimp. When the potatoes and fennel are slightly firm to the bite (about 20-25 minutes), add the cod, stir gently, season, and simmer on low heat for a few minutes. The fish will be cooked through after 5-10 minutes. Add a splash of cream, garnish with the fennel fronds, and serve immediately.